BIOT 401 - Alcoholic Fermentation Technologies

(4 units)

Students will learn about the biochemistry underlying fermentation science as it relates to wine making (enology) and the brewing of beer from barley and hops. They will learn the basics of how to grow grapes and hops, how to make and evaluate (test) beer and wine quality.

Prerequisite(s): BCH 303 or BIOL 395, CHEM 347 or MICR 276L or equivalent. The course is open to all majors, including part-time students. Students must be 21 years or older to take the class.

Grading Basis: Graded
Units of Lecture: 3
Units of Laboratory/Studio: 1
Offered: Every Fall

Student Learning Outcomes
Upon completion of this course, students will be able to:
1. demonstrate comprehension of the basic principles of growing grapes and hops in a Nevada climate.
2. demonstrate comprehension of the basic principles and steps of fermentation, beer brewing and wine making.
3. evaluate wine and beer fermentations using quality control analyses.

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